Green curry with mushrooms and pea pods (snap peas): This has morphed from a previous favorite. I’ve simplified it and added more heat.
Red beans and rice are in progress on the stove. The cornbread will include jalapenos at Dizzle’s request. I started the beans with onion, garlic, and celery along with veg stock. Should be yummy after an all day low simmer.
Spinach and olive calzones: The filling for these was tofu and chopped spinach whizzed in the food processor with a little lemon juice, salt, pepper, nutmeg, and olive oil.
Twice baked samosa potatoes: These were a BIG win and will hopefully be featured in a post soon!
Mushroom farroto: Think risotto but done with farro instead and using a splash of coconut milk to finish it off.
Yellow curry with butternut: This is one of our standards and another future post hopeful. 🙂
Tags: menu, vegan menu, vegetarian